Innovative microbials for winemaking excellence

Abstract

Making quality wine efficiently is critical for the sector‟s viability. This ability is inherently linked to the microbiology of the process. In response to winemaker surveys that highlighted the ongoing burden of fermentation difficulties, the Jiranek group undertook an 18-month project to capture earlier research outputs, with the aim of producing superior yeast and bacteria, application protocols and fundamental knowledge to improve both. This study enabled generation and selection of yeast or bacteria, variously with more robust performance and reduced H2S and/or SO2 production, along with considerable datasets of genes important for superior fermentation performance to guide future work.